MIB College
MIB College

MIB College

MIB 学院

Last Updated: 2020-09-09 15:34:48
Type of Institution
Professional university
Areas of Program
Food, Beverage, Leisure & Tourism, Finance & Economics
Year of Establishment
Founded Body/ Founder
Don Yong
Mr Yong LK (CEO)
MIB College (Petaling Jaya)(Main Campus)
Student Number (local)
Student Number (international)
Number of Teaching Staff


MIB College is first and foremost an educator dedicated to the service of society, through our expertise in food, education and hospitality. Established in 1977 by Mr. Don Yong and family, we are the first baking and culinary school in the region. With over 40 years of experience, we have accrued a solid foundation of food science and knowledge, integrating both creative innovation through practical skills as well as strong scientific theory in our practice.

Mr Don always strives to instil and cultivate positive values among his staff and students. He treats us as extended family, happily sharing his extensive knowledge of food science, recipes and business. Many of our students speak of him with affection and respect, even after completing their course at MIB. Mr Don’s attitude towards business and education has impacted many, and us at MIB, who have experienced the warmth and resulting productivity continue to uphold and maintain his legacy and values, imparting genuine care towards our students.

Our courses have been approved by the Ministry of Higher Education (MOHE) and accredited by the Malaysian Qualifications Agency (MQA), therefore maintaining a high, qualified standard of teaching. The benefits of an MQA certified course include eligibility to apply for financial aid from PTPTN loan and EPF. These globally-recognized accredited courses also allow students to further their studies overseas.

MIB offers two main Diploma programmes, ie. Diploma in Baking Science and Technology (BST) and Diploma in Molecular Gastronomy (DMG). Both courses are MQA and MOHE accredited, each 2.5 years, and only requiring to pass SPM, with 3 SPM credits. What sets us apart from other schools is our focus on theoretical knowledge. This allows students to have a deep understanding of the hows and whys in cooking and baking, thus equipping them with lifelong knowledge.

For BST, our syllabus includes desserts, sugarcraft, chocolate crafting; for DMG: dry and moist heating cooking methods, essential cookery, kitchen design etc. Here at MIB we care about our students’ future employability, hence our inclusion of classes that cover the business side of the industry, nurturing students with an entrepreneurial spirit, successfully preparing our graduates to not only tackle the complex day-to-day business challenges, but also exercise the leadership needed to obtain results.


Pastry World Cup 2019 - Chef Otto Tay Chee Siang (MIB Alumni)
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